– 1 dozen large eggs – ½ cup mayonnaise – 1 tablespoon unsweetened chopped dill pickle – 1 teaspoon mustard – 1 teaspoon hot sauce – ¼ teaspoon sea salt – ¼ teaspoon fresh ground black pepper – For topping: paprika bacon, chives or parsley
Bring 1 inch of water to a rolling bowl in a saucepan over high heat. Place the eggs in a steamer basket and place in the saucepan. Cover and reduce the heat to medium-low. Cook for 13 minutes.
While the eggs are cooking, fill a large bowl with ice cups and water.
Using a slotted spoon, transfer the eggs to the ice bath and let sit for 15 minutes.
Peel the eggs and scoop out the yolks.
Place the yolks in a large bowl and mash together with the mayonnaise, chopped pickle, mustard, hot sauce, salt, and pepper. (You can also pulse in a food processor until smooth.)
Spoon or pipe the filling into the egg white halves. Sprinkle with the paprika and top with crumbled bacon and fresh herbs.